Rice

Puffed Rice

How to make puffed rice at home in a few simple steps

Clean rice (10m)

Boil rice (30m) 1 cup water for 1 cup of rice

Dry rice (all day)

Cook rice (2 hours)

Cooked Rice

Yields: 3 cups cooked rice

1 cup rice
2 cups water
1 tsp salt
1 Tbsp butter

Boil water. Add salt, butter and rice. Put on low and cover 10-20 minutes.

Fried Rice

1/4 cup vegetable oil

3 cups cooked long-grain rice, white or jasmine

1 onion, diced

salt and pepper

3 cloves garlic, finely chopped

1 cup frozen peas

3 large eggs, beaten

dash of turmeric

sesame oil

Optionally

2 -inch piece fresh ginger, peeled and finely chopped

3 whole scallions, thinly sliced on the bias, white and green separated

Lightly sauté onions 1-2 minutes in 1 tablespoon oil. Add garlic, ginger and scallions whites. Stir about 30 seconds. Add frozen peas. Cook until defrosted but crisp. Transfer contents of skillet to bowl.

Heat pan and add 2 more tablespoons of oil. Add eggs and season with salt and pepper. Stir and cook until almost done, but still moist. Then, transfer to the bowl. Stir and break up.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Season with turmeric and sesame oil. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.

Inspirations

Food Network: Fried Rice

Spanish Rice

https://www.allrecipes.com/recipe/33385/best-spanish-rice/